Persian Steamed Rice with Dill and Lima Beans
Making Persian Rice is so easy and a one pot rice dish.
Servings 4
Calories 297kcal
Ingredients
- ¾ cup fresh dill chopped
- ½ can lima beans
- 1 ½ cups bastmati rice
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups water
Instructions
- Place basmati rice on a deep non stick pot.
- Wash rice twice.
- Fully drain the water. Note: If you need a sieve use it.
- Add water and salt to rice.
- Parboil rice for 10 minutes uncovered over medium heat.
- Once rice has absorbed the liquid push the rice to the side and stir-in olive oil and butter.
- Toss-in dill a little at time and stir until all is mixed in.
- Stir in lima beans. Mix well.
- Using a stick or a spatula poke a few holes in the rice to let steam out. This will ensure that your rice doesn't get sticky,
- Cover pot with lid. Wrap the lid with cheese cloth or place enough paper towel to cover the top of pot. This will absorb extra moisture making rice fluffy instead of sticky.
- For tahdig to form raise the temperature between medium-high for 3 to 4 minutes. It will easily burn so watch it.
- After 3 to 4 minutes adjust heat to low and steam rice for approximately 30 to 40 minutes or until cooked.
- Turn off heat and serve with your favorite fish or kabob. Enjoy!
Notes
- If you think you need more water add it a little at a time. Don't add too much water. You will end up with soggy rice.
Nutrition
Calories: 297kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 605mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 710IU | Vitamin C: 7.5mg | Calcium: 42mg | Iron: 1.1mg